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spoon of strawberry raspberry jam on white napkin with wine in background

Strawberry Raspberry Jam with Rosé Wine aka Gregory's Jam

You'll love the ruby red color and deep flavor of this strawberry raspberry jam with Rosé wine. This recipe was developed in honor of my late son, Gregory. It's full of love and memories.

Course Condiment
Cuisine American
Keyword jam, Rosé wine, strawberry raspberry jam
Prep Time 15 minutes
Cook Time 15 minutes
Servings 36 tablespoons
Calories 33 kcal


  • 12 ounces raspberries
  • 12 ounces strawberries coarsely chopped
  • 3 thyme sprigs
  • 1/2 cup Rosé wine Provence-style non-sweet (I use Gerard Bertrand brand because Gregory loved it)
  • 1 cup sugar
  • 1 teaspoon vanilla or 1 whole vanilla bean scraped
  • 1/2 teaspoon lemon zest zest of half of a medium-sized meyer lemon


  1. Combine all ingredients in a bowl and mix well with your hands or a big spoon. Leave in fridge to macerate (soak to release juices) overnight.

    strawberry raspberry jam ingredients in bowl ready to macerate
  2. Next morning, drain well and reserve liquid. There should be nearly 2 cups of liquidy syrup.

    Rosé jam ingredients straining
  3. Boil the syrup to reduce by about half or until it comes to a temp of about 212 degrees.

  4. Add in fruit mixture (minus the thyme sprigs), mix well, and let it come back up to a boil.

    jam ingredients in pot on stovetop
  5. Let it reduce down further (by about half again), skimming some of the white foam away as it boils down. I use medium heat on my stovetop. I find this takes about 15 minutes to get to "jam".

    jam boiling on stovetop with white foam
  6. After you skim away the white foam, notice the texture of the jam - if you like it smoother, grab your hand masher and give it a quick mash.

    mashing strawberry raspberry jam in pot on stovetop
  7. To tell when it's done, you can use the classic freezer spoon test but I don't. I listen and look for signs. It should still be liquid but turn a bright deep red and feel thick. The boiling sound will change from many quick bubbles to fewer deeper sounding bubbles. The height of the jam mixture will have come down in the pot so notice where it is when you start the boil.

  8. Will make about 2.5 small bottles of jam using 8 ounce canning jars.

    3 jars of jam with white napkin and wood background

Recipe Notes

You know that foam I told you to skim off? Don't throw it away! I mix it into my yogurt or schmear it on a piece of toast. Waste not, want not. Enjoy it all!